Lentil And Roasted Root Vegetable Strudel Recipes

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LENTIL AND ROASTED ROOT VEGETABLE STRUDEL



Lentil and Roasted Root Vegetable Strudel image

Roasted fall veggies, hearty lentils, creamy goat cheese and pecan pesto in a golden-brown phyllo crust ... better watch out, turkey. This meatless main is set to steal the show.

Provided by Oh My Veggies

Categories     Main Course

Time 1h40m

Number Of Ingredients 17

1 pound butternut squash (peeled, seeded and cut into ½-inch cubes (about 2 cups))
1/2 pound carrots (peeled and cut into 1/2-inch pieces)
1/2 pound parsnips (peeled and cut into 1/2-inch cubes)
1/2 pound turnips (peeled and cut into 1/2-inch cubes)
3 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon salt
1 cup dried brown lentils
4 cups water
Pinch of salt
3/4 cup pecans
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and black pepper (to taste)
6 sheets of phyllo dough
1/4 cup olive oil
1 4-ounce log goat cheese, crumbled

Steps:

  • Preheat oven to 400°F.
  • In a large bowl, toss together the butternut squash, carrots, parsnips, turnips, olive oil, smoked paprika and salt. Spread out in a single layer on a parchment-lined baking sheet. Roast, turning once or twice while cooking, until tender, 30-40 minutes.
  • In a large pot, combine the lentils, water, and a pinch of salt. Set over high heat and bring to a boil. Lower heat to medium low and simmer, covered, until lentils are tender, 30-40 minutes. Drain and set aside.
  • Add the pecans, Parmesan cheese and olive oil to the bowl of a food processor. Pulse until crumbly. Season to taste with salt and black pepper. Set aside.
  • Preheat oven to 400°F.
  • Once all of the filling components are ready, remove the phyllo dough from its packaging and cover it with a damp cloth or paper towel. The phyllo dough dries out quickly, so it is important to keep it damp and work quickly. Place one sheet of phyllo on a parchment-lined baking sheet. Brush with the olive oil. Put another sheet of phyllo on top of it and brush with more oil. Repeat with remaining sheets.
  • Spread the roasted vegetables over the phyllo, leaving a 1-inch border around the edges. Sprinkle the lentils, pesto and crumbled goat cheese over the top. Fold the short sides of the dough in towards the center until they meet the filling. Repeat with the long sides and then roll the entire strudel lengthwise into a long log shape. Bake until golden brown, about 20 minutes. Let cool for 5 minutes before cutting into slices and serving.

Nutrition Facts : Calories 1336 kcal, Sugar 8 g, Sodium 1888 mg, Fat 49 g, SaturatedFat 9 g, Carbohydrate 192 g, Fiber 22 g, Protein 33 g, Cholesterol 4 mg, UnsaturatedFat 38 g, ServingSize 1 serving

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